Cut the top (or bottom) of the pumpkin off using a sharp kitchen knife or a serrated pumpkin carving knife.

Scrape away the pumpkin seeds and scoop them out of the pumpkin leaving behind as much of the pulp as possible.

Put the seeds in a colander and rinse under running water while removing any remaining bits of pumpkin pulp and fibrous strands.

Pour the pumpkin seeds into a large pot. Add the water and salt. Bring the water to a boil over medium heat. Turn down the heat and simmer for 10 minutes. Drain well.

Transfer the seeds to a bowl and add olive oil and powdered ranch seasoning. Stir to coat.

Spread in a large rimmed baking sheet. Bake at 375˚F for about 25-30 minutes. Stir every 5 minutes roasting until golden and crunchy. Store the pumpkin seeds in an airtight container.